Family

My Plans and Goals for 2017

I cannot believe that this will be my last blog post for the year of 2016. It has been quite a year for me as a food blogger. Cooking and blogging have been an excellent and fun learning experience. I want to share with you, some of my plans/goals for my blog for the upcoming year. So here it goes.

My plans are I’ve decided to go back on some of my posts that I wrote and do a lot of proofreading/editing. I too will do picture retakes for most of the photos of the food that I took this year and do my best to make my blog look professional. I also would like to make cooking videos.

My goals are to improve on becoming a better food blogger because I am highly interested in getting sponsorships by some food brands someday. Last but not least, the main reason why I created a food blog; As some of you know, I used to be pretty nervous about using the oven/stove cause of my C.P. (Cerebral Palsy). But since I’ve learned about my amazing gift of cooking that God has given me, I have discovered that I’m losing my fear of the stove.

In fact, within the past few months, I have found that cooking for me is incredibly therapeutic, relaxing, enjoyable, and it has been a great learning experience. My passion for it has grown quite rapidly. Now I want, and I believe God wants me to find other ways of how to share my love for cooking with other people who are able-bodied and or have special needs by teaching them how to cook and help them feel more comfortable working with a hot surface while sharing the love of Jesus Christ.

Also, I would like to wish a Happy New Year to you all! I too want to say “Thank You so much” to each and every one of you for following and reading my articles. I am looking forward to sharing new recipes with you and posts throughout the upcoming 2017 year!

 

th

Insanely Addicting Pecans 

Simple Cinnamon Sugar Pecans ~ Excellent for the Holidays ~ perfect as a homemade gift ~ perfectly delicious! 😀


Cinnamon Sugar Pecans

Ingredients

1 egg white
2 Tsp water
2 tsp Watkins pure vanilla extract
1lb Fisher Chef pecan halves
1 C sugar
½ – 1 Tbsp ground cinnamon (Depending on your preference)
½ tsp salt

Instructions

Preheat oven to 250 degrees. Line a baking sheet with parchment paper and or foil, lightly grease it with cooking spray. Set aside

Combine the sugar, cinnamon, and salt in a medium/large Ziploc bag. Set aside. Using a fork whisk together egg white, water, and vanilla in a large bowl until foamy. Add the pecans to the large bowl and stir to combine, coating each pecan in egg white mixture. Pour coated pecans into the Ziploc bag, seal tightly and shake to fully coat in cinnamon/sugar mixture Spread out in a single layer onto the previously prepared baking sheet. Bake for fifty minutes to an hour or until they become aromatic, stirring every ten minutes.

Notes: You have to watch them carefully as they can easily burn.

Source Firefly Tales

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Coming up next week on cooking with Court

Italian Sausage Sheet Pan Dinner

Slow Cooker Balsamic Glazed Roast Beef

Butternut Squash Alfredo Pasta
or Chicken Noodle Soup

Happy Early Thanksgiving!

I should have written this yesterday, but I was tired lol. Anyways, as some of you already know I have somewhat decided to take a break this week from blogging and write one more blog post after this one.  Why you might ask??? because my brain needs a break lol and plus it’s Thanksgiving week 🙂 However, I wanted to give you the low down of what I intend on cooking this week.

Sunday Night: I prepared Cowboy Chili. This dish is perfect for those cold winter days and will quickly warm you up. And oh lol, If you love a little kick to your chili, then you will certainly dig this dish. It’s delicious!

On Tuesday afternoon I will try to roast pecans, then later that evening I will be cooking  Cheeseburger Macaroni. If you are looking for some true comfort food, then I totally recommend Cheeseburger Macaroni while watching your favorite movie.

On Thanksgiving day I will be attempting to baking Libby’s Pumpkin Pie. Need an idea for a dessert to bake for  Thanksgiving? Then this pie is the perfect one for you. 🙂 It’s incredibly easy and very yummy!

Thanks for reading and have a great week. 😀

th

 

Libby’s Pumpkin Pie 

 

Oh, boy, boy, who’s looking forward to Thanksgiving? I know I am.
Lol, I cannot believe that it’s right around the corner. My family’s favorite tradition is when we go to Hot Springs, Arkansas every year and stay in a vacation rental for a week. While we are there, we enjoy hiking, walk around downtown, shopping, relaxing and last but definitely not least eat lots and lots of food on Thanksgiving until our bellies are full and content lol. I also enjoy watching The Macy’s Thanksgiving day parade while I’m in my pajamas and drinking coffee. 😀

So anyways, as some of you know I recently have been practicing my baking for the upcoming holidays since I know that I’m terrible at it lol. But I’m determined to show baking who’s boss and not let it intimidate me. 😀 Moreover, to further improve my cooking skills an incredibly sweet family friend of ours taught me how to bake my first pie. I bet you will never guess what kind I made, if you guessed pumpkin then yep you got it right! 😀 Lol, I not only cannot believe that I baked my first pie, but I was shocked at how incredibly easy it was to make. And oh yes, of course, it was so very yummy. 😀 I think I just might make this delicious pie again for this Thanksgiving. I too made a buttermilk pecan pie that I will write about later this week.

Libby’s Pumpkin Pie

3/4 C. granulated sugar
1/2 teaspoon salt
2-3 tsp Penzey’s Pumpkin Pie Spice or 1/2 tsp. ground ginger
1/4 tsp. Ground cloves and 1 tsp. Ground cinnamon
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 Fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) Pillsbury’s deep-dish pie shell
Whipped cream (optional)

Preheat your oven to 425° F for the first half of baking and then for the second 350° F

Directions

1. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. POUR into pie shell.

3. Place your pie into the preheated 425° F oven and bake for fifteen minutes. Reduce temperature to 350° F; bake for forty to fifty minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Adapted from Very Best Baking

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Fun and exciting news

A few days ago, I received a direct/private message via Instagram from another blogging website called My Trending Stories they not only said that my writing abilities and ability to engage readers are remarkable and other complements but they also offered me an opportunity to write articles regarding my cooking blog. And boy when I read it I was so very excited!!!!! Once I made sure they were legit I immediately took up on their offer. Omg, I am soooooooo HAPPY!!!!!

 

 

Reese’s Peanut Butter Cup Cake

I had an excellent Birthday celebration. 🙂 My Grandma came to help us celebrate. We didn’t do anything except for eating lol. For breakfast, we had Krispy Kreme donuts. Then for lunch, we went to Panera bread. I had one of my favorites Chicken Ceaser Salad. I like it as it’s not only tasty, but it’s also not extremely heavy lol. Haha, thank goodness too because later that evening we went to Chilli’s for dinner. 

Then we finally came home to eat this luscious cake that I want to share with you and intended on baking, but I have to confess that cooking certain desserts can seldom be pretty intimidating lol. However, I am not too worried as Thanksgiving and Christmas are practically right around the corner. Lol, I’m confident that I will get some practice before they roll around. I’m determined to conquer the skill of baking lol. 😀

Moreover, to make this story short lol my mom cooked this incredible cake for me. My grandma and I helped by cutting up the Reese’s and My sister, and I contributed to decorating it. The cake was excellent!!!

The Reese’s Peanut Butter Cup Cake

INGREDIENTS:

2 C. sugar.
1-3/4 C. all-purpose flour.
3/4 C. HERSHEY’S Cocoa.
1-1/2 tsp. baking powder.
1-1/2 tsp. baking soda.
1 tsp. salt.
2 eggs
1 C. milk.
1/2 C. vegetable oil.
2 tsp. vanilla extract.
1 C. boiling water.
2 cans vanilla ready -to spread frosting or your favorite homemade vanilla frosting divided.
Red and yellow food color.
1-1/3 C. (8-oz. pkg.) REESE’S Minis Peanut Butter Cups divided.
5 to 6 tsp. HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa.

DIRECTIONS:

Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.

1. Mix sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Combine the eggs, milk, oil and vanilla; beat on medium speed of mixer two minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

2. Bake for thirty to thirty-five minutes or until a wooden pick inserted in center comes out clean. Cool, ten minutes; remove from pans to wire rack. Cool, completely. Set out 1/2 cup frosting. Tint remaining frosting to desired shade of orange with red and yellow food coloring.

3. Coarsely chop 1 cup mini peanut butter cups; set aside. Put first cake layer on serving plate; frost top of the layer with about 3/4 cup frosting. Top with chopped peanut butter cups. Add second cake layer; complete frosting cake.

4. Combine cocoa to reserved frosting; place in heavy duty (freezer) resealable food storage bag. Cut off a tip of the bag about 1/4 inch from one corner. Draw leafless tree and branches onto the top of the cake by piping chocolate frosting in desired design. Place the remaining mini peanut butter cups as few remaining leaves on the tree and as leaves that have already fallen to the ground. 10 to 12 servings.

Source The Internet Chef 

 

Cooking + Family + Fun = Happiness

Tonight on the eve before my Birthday I prepared for my love ones Chicken Fajita Soup using the crockpot. Yum yum! It too was one of the first recipes I wrote about when I began food blogging. So, I will not be writing a full post about it lol. However, I am pleased to say that I did a little bit of experimenting by adding Penzey’s Fajita seasoning to the soup. It was delicious. 🙂 Later this week  I will write about my cake and a little bit about my Birthday celebration.

Also, I want to say that I enjoy cooking for family and in return, they of course love and love my cooking. 🙂

Thank you so very much, reading!